Crock Pot Turkey Chili (Printer-Friendly Version)
Turkey, beans and spices slow-cooked to hearty perfection, ideal for cozy dinners using leftovers.
# Ingredients Needed:
→ Main Ingredients
01 -
3 cups cooked turkey, shredded or chopped
02 -
1 cup dried red kidney beans, soaked overnight
03 -
14 ounces canned tomatoes with green chiles, undrained
04 -
15 ounces tomato sauce
05 -
14 ounces canned chopped tomatoes, undrained
→ Vegetables
06 -
1 cup yellow onion, diced
07 -
1 cup green bell pepper, diced
08 -
2 celery ribs, diced
09 -
2 cloves garlic, minced
→ Seasonings and Others
10 -
2 bay leaves
11 -
1 tablespoon creole seasoning
12 -
1 tablespoon Mexene chili seasoning or substitute with 1 tablespoon chili powder, 1 tablespoon cumin, 1 teaspoon garlic powder, 1/8 teaspoon cayenne pepper
13 -
1 teaspoon salt, or to taste
14 -
1/2 teaspoon black pepper, or to taste
# Step-by-Step Directions:
01 -
Add cooked turkey to a food processor and pulse until coarsely chopped into small pieces.
02 -
Chop the yellow onion, green bell pepper, celery, and mince garlic.
03 -
Place the shredded turkey, soaked kidney beans, tomatoes with chiles, tomato sauce, chopped tomatoes, onions, bell pepper, celery, garlic, bay leaves, creole seasoning, and Mexene chili seasoning into the slow cooker. Do not add the salt and pepper yet.
04 -
Cover and cook on high for 4 to 6 hours or on low for 6 to 8 hours, until beans are tender and flavors are blended.
05 -
Remove bay leaves. Stir, then season with salt and black pepper to taste. Optionally, add 1 tablespoon brown sugar to reduce acidity if needed.
06 -
Ladle into bowls and accompany with sour cream, avocado slices, cilantro, corn chips, or shredded cheese as desired.
# Helpful Hints:
01 -
If using canned beans instead of dried, substitute with 1.5 cups canned red kidney beans, undrained, for a faster preparation.
02 -
For a spicier dish, increase the cayenne or add hot sauce before serving.
03 -
Chili can be refrigerated up to 5 days or frozen up to 6 months in airtight containers.